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Serving: Enjoy it on fresh bread, crackers, in salads, or as a light side to any meal.
Storage: Keep the cheese wrapped in parchment paper or stored in an airtight container in the refrigerator. Consume within 5–7 days for the best flavor and freshness.
Variations:
Herb-Infused Cheese: Mix in chopped fresh herbs like chives, parsley, or dill before molding for an aromatic twist.
Spicy Version: Add a dash of chili flakes or black pepper to the curds for a little heat.
Garlic Flavor: Stir in a bit of finely minced garlic for a savory, punchy cheese spread.
FAQ:
Q: Can I use low-fat milk instead of whole milk?
A: Whole milk is recommended for a richer, creamier cheese, but low-fat milk can be used — the result will be a bit lighter and less creamy.
Q: What can I do with the leftover whey?
A: Don’t throw it away! Use it in smoothies, soups, bread dough, or even to water your plants (it’s full of nutrients!).
Q: How firm will this cheese be?
A: This method produces a soft, spreadable cheese. If you prefer a firmer texture, let it drain for longer or gently press out more liquid.
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